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Broccoli Rice Casserole Recipe

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This recipe for Broccoli Rice Casserole, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy (Luis) Thordsen
Added: Friday, July 21, 2006


1 cup (4 oz) shredded reduced-fat sharp cheddar cheese
1 cup cooked long-grain rice (approx. 1/2 c. uncooked)
1/2 cup drained canned sliced mushrooms (I used 1 c. fresh mushrooms)
1/2 cup diced onion (I use 1 small cooking onion, grated)
1/4 cup skim milk
4 tsp reduced-calorie margarine
1/4 tsp salt
4 cups fresh broccoli crowns, chopped (or 20 oz frozen chopped broccoli, thawed and drained)

Preheat oven to 350 degrees.
If you are using frozen broccoli, thaw and drain it. If you don't, the casserole may be a little watery and you may need to add 1 Tb. flour to thicken.
Combine the first 7 ingredients in a medium saucepan. (I saved a sprinkling of the cheese for the top of the casserole. This is optional.) Cook over low heat 4 minutes or until cheese melts, stirring constantly. Add the broccoli and cook 2 minutes or until thoroughly heated, stirring frequently.
Spoon mixture into a 2-quart casserole coated with cooking spray. (If you use a glass casserole, no need for cooking spray) Bake at 350 degrees for 30 minutes. Sprinkle optional cheese and breadcrumbs on top.




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